COMPARISON ANTIOXIDANT PROPERTIES EXTRACT OF TOUYSERKANI VARIETY OF WALNUT LEAVE WITH TWO EXTRACTION METHODS (TRADITIONAL METHOD AND MICROWAVE ASSISTED EXTRACTION)

Q: How can I download an article?

To download an article from SID, first log in to the site, search for the article title, and click on the 'Download Article' option.

Q: How can I download an ISI article?

To download an ISI article on SID, enter the keyword or article title in the search bar, view the relevant results, click on the desired article, and select the 'Download Article' option.

Q: How can I access the SID database?

To access the SID database, visit SID.ir, create an account, and log in to access scientific resources.

Q: Is downloading articles from SID free?

Some articles on SID are available for free, while others require payment. Details are specified on the article's page.

REZAI ERAMI S.; JAFARI S.M.; KHOMEYRI M.; BAYAT H.

مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Journal Paper

Paper Information

Journal: Iranian Food Science and Technology Research Journal Year:2012 | Volume:8 | Issue:2 Page(s): 219-234

Download Full-Text

Persian Verion

View:

1,093

Download:

Cites:

Information Journal Paper

Title

COMPARISON ANTIOXIDANT PROPERTIES EXTRACT OF TOUYSERKANI VARIETY OF WALNUT LEAVE WITH TWO EXTRACTION METHODS (TRADITIONAL METHOD AND MICROWAVE ASSISTED EXTRACTION)

Author(s)

REZAI ERAMI S. | JAFARI S.M. | KHOMEYRI M. | BAYAT H. | Issue Writer Certificate

Keywords

MICROWAVEQ2

WALNUT LEAVEQ2

ANTIOXIDANT PROPERTYQ1

TOTAL PHENOL CONTENTQ2

Abstract

The aim of this study is extraction of phenolic compounds from WALNUT LEAVEs of touyserkani variety with two extraction methods (traditional method and with MICROWAVE assisted extraction (MAE)) and evaluation of their antioxidant activity. Total Phenolic contents and antioxidant properties of aqueous, methanol (80%) and ethanol (50%) extracts in different times was determined. At the next stage, effect of methanol extract on retarding of oxidation of soy oil was assessed. All of extracts showed antioxidant activity in a concentration-dependent way. In MAE, methanol extract had highest total phenol whose content is 89.15±0.25 mg/g. the ethanol extract presented highest activity in radical-scavenging activity (EC50 = 27.90 mg/ml), reducing power assay (EC50 = 93.26 mg/ml) and antioxidant activity assay (EC50=68.23 mg/ml). Also extract at 1000 ppm could control oxidation of soy oil and this extract was effective than all of synthesis antioxidant in retarding oil oxidation Hence we can present WALNUT LEAVEs as a potential source of phenolic compounds and natural antioxidant.

Cites

No record.

References

THE STUDY OF ANTIOXIDANT ACTIVITY OF ESSENTIAL OIL AND EXTRACT OF IRANIAN ANETHUM GRAVELOENS

Cite

APA: Copy

REZAI ERAMI, S., JAFARI, S.M., KHOMEYRI, M., & BAYAT, H.. (2012). COMPARISON ANTIOXIDANT PROPERTIES EXTRACT OF TOUYSERKANI VARIETY OF WALNUT LEAVE WITH TWO EXTRACTION METHODS (TRADITIONAL METHOD AND MICROWAVE ASSISTED EXTRACTION). IRANIAN FOOD SCIENCE AND TECHNOLOGY RESEARCH JOURNAL, 8(2), 219-234. SID. https://sid.ir/paper/143553/en

Vancouver: Copy

REZAI ERAMI S., JAFARI S.M., KHOMEYRI M., BAYAT H.. COMPARISON ANTIOXIDANT PROPERTIES EXTRACT OF TOUYSERKANI VARIETY OF WALNUT LEAVE WITH TWO EXTRACTION METHODS (TRADITIONAL METHOD AND MICROWAVE ASSISTED EXTRACTION). IRANIAN FOOD SCIENCE AND TECHNOLOGY RESEARCH JOURNAL[Internet]. 2012;8(2):219-234. Available from: https://sid.ir/paper/143553/en

IEEE: Copy

S. REZAI ERAMI, S.M. JAFARI, M. KHOMEYRI, and H. BAYAT, “COMPARISON ANTIOXIDANT PROPERTIES EXTRACT OF TOUYSERKANI VARIETY OF WALNUT LEAVE WITH TWO EXTRACTION METHODS (TRADITIONAL METHOD AND MICROWAVE ASSISTED EXTRACTION),” IRANIAN FOOD SCIENCE AND TECHNOLOGY RESEARCH JOURNAL, vol. 8, no. 2, pp. 219–234, 2012, [Online]. Available: https://sid.ir/paper/143553/en

Related Journal Papers